For a special treat, you can use heavy cream instead of whole milk in this recipe. This substitution will give you a decadently creamy polenta.
Serves: 10Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
- 3 cups chicken stock
- 2 cups whole milk
- ¼ cup unsalted butter
- 1½ cups cornmeal
- ½ cup fresh-grated Parmesan cheese
- 1 tsp. kosher salt
- Bring the stock, milk, and butter to a simmer over medium to medium-high heat in a large saucepan. Slowly whisk in the cornmeal, stirring constantly to avoid lumps.
- Reduce heat to low. Cook for 20 to 25 minutes, uncovered and stirring frequently, until thick and creamy.
- Stir in cheese and salt.